This is very simple to make, almost so simple you might think I just made it up. However it comes from Great British Chefs and I have made some to share.
- 200gm wild garlic leaves, washed
- 200ml olive oil (or rape oil)
Simply blanch your wild garlic in boiling water for 60 seconds them immediately scoop the drained leaves into a basin of iced water. This kills any bugs but prevents further cooking which would lose the lovely green colour.
Drain thoroughly then blitz the oil and leaves in a blender. Allow the resulting mush to drain into a bowl through a fine seive, I made mine finer with the addition of a layer of kitchen paper. Be patient and just let it drain, if you press the pulp it may go cloudy. Bottle the oil in sterlised bottles or jars and store. Fabulous as an alternative drizzle for anything that calls for a drizzle of olive oil.
